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Easy Stovetop Chicken Teriyaki in Orange Ginger Garlic Sauce

Reviewed: Feb. 2, 2014
Delicious Thank you! I did make the following changes. I also used apricot preserves instead of marmalade like another poster. I doubled up on the sauce recipe and mixed it in a sauce pan. I bought it to a boil and added a slurry. Three tablespoons cornstarch and three tablespoons of cold water, this thickened it nice. I then put the chicken in a 13x9 pan and added sauce. I let bake while turning pieces for about 25 minutes! It's a keeper.
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